Cucumber Ribbons with Chilled Yogurt Soup and Chili Oil

Two Textures, One Refreshing Cucumber

Cucumber and yogurt make a cool, mild base, but using the cucumber in two ways gives this starter more contrast. The blended half makes the soup smooth and tangy; ribbons from the rest add a juicy, firm bite. Lemon keeps the flavor bright, and mint brings a fresh aroma without overpowering the cucumber. Chili oil adds a little warmth, while toasted sesame provides a nutty, crisp counterpoint.

This recipe is especially suited to warmer days, when cucumbers are plentiful and serving something chilled is appealing. Choose firm cucumbers with smooth skin and no soft spots. Thin skin can be left on; if the skin is thick or bitter, peel the cucumber first. Use a vegetable peeler to make the ribbons, working around the cucumber until you reach the watery seeded center. You can blend that middle section too, but leave it out if you prefer a thicker soup.

A blender makes the smoothest soup, but an immersion blender in a tall measuring jug works too. Add the cold water gradually: cucumbers vary in how much moisture they release, and it’s easier to thin a thick soup later than to thicken a thin one. Let the toasted sesame cool before adding it so it stays crisp. To make the chili oil, heat the oil only until warm; oil that’s too hot can make the chili flakes bitter. Taste the oil and use less if you prefer a gentler warmth.

Full-fat yogurt makes the soup creamier; Greek yogurt works too, but you may need to thin the soup with an extra splash of cold water. If you don’t have fresh mint, a small amount of finely chopped dill works, though it changes the fresh herb note. You can replace the sesame with chopped toasted almonds. Keep the ribbons and toppings separate until just before serving so they retain their bite. Serve the soup well chilled in small bowls or glasses, as a starter before grilled vegetables, flatbread or a meal with rice. Store leftovers covered in the refrigerator and use within two days.